|Potatoes Santa Cruz Style: with Peels & Herbs|
Recipe by Robin
Usually I’m all for the change of seasons. When fall and winter edge out summer, I’m a cheerleader for change, relentlessly annoying to friends who prefer warm weather. But this year, after an unexpected career ending and sudden hard drive death, shorter days and cooler temps will take some getting used to. In the meantime, while recovering bits and pieces of the old hard drive, I came across some mashed potato recipes I’d written almost a decade ago and completely forgotten about. Nothing works faster than warm comfort food to make the darker time of year seem brighter. Well, almost nothing.
|Autumn Herbs and Butter|
|Old School Mashing: Still the Best|
Enjoy mashing it up this week and do share any mashed potato variations that you like in a comment. There is no such thing as an excess of comfort food ideas.
serves about 5
2 lbs. small red potatoes
½ tsp. salt
~3½ cups water
¼ bunch Italian parsley (¼ cup)
2 large stems rosemary (1 tbsp.)
3 tbsp. butter, divided
~¼ cup milk or cream
Scrub potatoes and remove sprouts and skin blemishes. Cut in half and put in 2 quart saucepan. Add water to just cover potatoes. Add salt. Bring to boil over high heat. Lower heat and simmer for 20-30 minutes, till tender.
Meanwhile, snip parsley leaves from stems with scissors. Snip or chop finely; you will need ¼ cup. Wash rosemary and remove blossoms and loose woody material. Snip leaves from stems with scissors, then snip or chop finely, to make 1 tbsp.
Heat 2 tbsp. butter in small frying pan over low heat until melted. Add chopped parsley and rosemary. Sauté until rosemary is wilted. Heat the milk or cream in a small saucepan or gently in the microwave until warm. Add the remaining 1 tbsp. butter.